How to Make Luscious Lemon Raspberry Swirl Cheesecake Cups

These Luscious Lemon Raspberry Swirl Cheesecake Cups are the perfect blend of creamy lemon-infused cheesecake and vibrant raspberry swirls, all nestled in a crisp graham cracker crust. Individually portioned and refreshingly light, they are the ideal sweet treat for gatherings, afternoon indulgences, or a simple dessert after dinner. With a balance of tart and sweet in every bite, these cheesecake cups offer a taste of sunshine that’s both satisfying and smart.

Why You’ll Love This Recipe

Bright & Refreshing – The zing of lemon and the sweetness of raspberries make each bite burst with flavor.
Perfectly Portioned – Individual cups make it easy to enjoy just the right amount.
Light & Creamy – Greek yogurt and reduced-fat cream cheese keep it creamy without the heaviness.
Great for Make-Ahead – Chill them in the fridge and they’re ready whenever you are.

Ingredients

For the crust:

• ¾ cup graham cracker crumbs
• 2 tbsp light butter, melted
• 1 tbsp erythritol or preferred sweetener

For the filling:

• 8 oz reduced-fat cream cheese, softened
• ⅓ cup plain nonfat Greek yogurt
• ⅓ cup powdered erythritol (or other sugar substitute)
• 1 large egg
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract

For the raspberry swirl:

• ½ cup fresh raspberries
• 1 tbsp water
• 1 tbsp erythritol

Instructions

Prep the Oven and Pan
Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and lightly coat with nonstick spray.

Make the Crust
In a small bowl, mix graham cracker crumbs, melted butter, and sweetener until combined. Press about 1 tablespoon of the mixture into each liner, pressing down firmly. Bake for 5 minutes, then set aside to cool slightly.

Prepare the Raspberry Swirl
In a small saucepan, combine raspberries, water, and sweetener. Cook over medium heat, stirring occasionally, until the raspberries break down (about 5 minutes). Remove from heat and strain through a fine mesh sieve to remove seeds. Set aside to cool.

Mix the Cheesecake Filling
In a medium bowl, beat the cream cheese until smooth. Add Greek yogurt, sweetener, lemon juice, zest, vanilla, and egg. Mix until just combined—don’t overbeat.

Assemble and Swirl
Divide the cheesecake filling evenly among the 12 liners. Drop small spoonfuls of raspberry sauce onto each and use a toothpick to gently swirl it into the batter.

Bake and Chill
Bake for 15–18 minutes or until the centers are set. Remove from oven and let cool at room temperature. Chill in the refrigerator for at least 2 hours before serving.

Nutritional Information (Per Cheesecake Cup)

Calories: 105
Protein: 5g
Fat: 4g
Carbohydrates: 12g
Sugar: 5g
Fiber: 1g

Tips for Success

• Fresh Lemon is Key – Freshly squeezed juice and zest make the flavor pop.
• Swirl Gently – A light touch gives you those beautiful raspberry patterns.
• Chill Completely – Let them set for a few hours; it enhances both flavor and texture.
• Try with Different Berries – Swap raspberries for blueberries or strawberries for a new twist.

Why This Recipe Works

By using reduced-fat cream cheese and Greek yogurt, these cheesecake cups keep their creamy texture and vibrant flavor without the extra calories. The tartness of the lemon pairs beautifully with the raspberry swirl, delivering a bright, refreshing taste in every perfectly portioned bite.

Luscious Lemon Raspberry Swirl Cheesecake Cups bring all the joy of a classic cheesecake with a lighter twist. With their smooth, tangy filling and bursts of fresh raspberry, they’re an irresistible dessert that feels indulgent but fits right into your day. Perfect for parties, family dinners, or simply treating yourself to something sweet and special.